This no-bake peach split cake is a delightful, creamy dessert layered with juicy peaches, a buttery graham cracker crust, and a luscious cream filling. Perfect for warm days when you want a sweet treat without turning on the oven!
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip)
For the layers:
- 3 cups canned or fresh peach slices, drained if canned
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans (optional)
For the topping:
- 2 cups whipped topping
- Fresh peach slices for garnish
- Crushed graham crackers or chopped pecans (optional)
Instructions:
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13-inch dish. Chill in the refrigerator while preparing the filling.
- Make the cream filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until well combined.
- Assemble the layers: Spread the cream cheese mixture over the chilled crust. Evenly layer the peach slices and crushed pineapple on top. Sprinkle with chopped pecans if using.
- Add the topping: Spread the remaining whipped topping over the fruit layer. Garnish with fresh peach slices, crushed graham crackers, or chopped pecans.
- Chill: Refrigerate the cake for at least 4 hours, or overnight for best results.
- Slice, serve, and enjoy!
Tips for the Perfect No-Bake Peach Split Cake:
- Use ripe, fresh peaches if in season for the best flavor.
- Make sure the pineapple and peaches are well-drained to avoid a soggy dessert.
- For extra flavor, add a teaspoon of cinnamon to the graham cracker crust.
- Chill the cake overnight to help the layers set beautifully.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 380 kcal | Servings: 12 servings